Annotations:
Foreign Material in food products presents a tangible threat to food safety that must be addressed by processors and food service providers. But beyond food safety issues, physical contaminants threaten the most essential element to an organization's success - consumer confidence and trust. "Preventing Foreign Material Contamination of Foods "describes the significant business implications of non-conforming products. Author Doug Peariso provides processors with conceptual strategies to detect, eliminate, prevent physical contamination in food processing.
Complete with a comprehensive, contemporary discussion and ready professional reference on the contamination of food products with foreign material, this book also examines the regulatory guidelines and processes that lead up to enforcement actions. The text is packed with tables and illustrations for developing HACCP plans, or for evaluating existing plans. In addition, statistical sampling concepts and industry standard test
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